Spring Revival Couscous Salad with Filet Mignon

Lean and tender steaks crown a bright, lemony salad made with asparagus, peas and couscous. The recipe comes from chef Michael Ollier, of Certified Angus Beef in Wooster, Ohio. He calls for generous 8-ounce steaks; for budget or dietary reasons, you may want to use a more modest 4-ounce steak. Just reduce the grilling time accordingly.

Gingered Beef & Broccoli Salad Bowl

Use a wok or skillet to stir-fry sirloin steak strips and broccoli. Combine with salad greens, chopped sweet pepper and bottled ginger vinaigrette salad dressing for a meal that's on the table in 20 minutes.

Greek Chicken Salad

Toss this salad together in just 15 minutes using deli-roasted chicken, a package of spring mix salad greens, chopped veggies and bottled Greek salad dressing. Leftovers? Tuck them into a pita for lunch the next day.

Oven-Roasted Prime Rib with Dry Rib Rub

When life calls for a celebration, prime rib comes to the rescue. The homemade spice rub is delicious on the beef in this elegant entree, but it also complements more affordable cuts of beef, or even pork or chicken.